Source:

my old card file

Serves/Makes:8 to 12

Ingredients

• Cake:
• 1-1/2 cups (350 ml) Wesson oil
• 2 cups (475 ml) sugar
• 2 cups (475 ml) self-rising flour
• 4 eggs
• 3 cups (700 ml) grated carrots
• 1 tsp (5 ml). cinnamon
• 1 tsp (5 ml). vanilla
• Frosting:
• 1 lb (.5 kg). confectioners' sugar
• 1 stick margarine, softened
• 1 (8 oz (224 grm).) cream cheese, room temperature
• 1 tsp (5 ml). vanilla
• 1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)

Preparation

• Preheat oven at 350 degrees (175 C.).
• In a large bowl, combine all cake ingredients and beat on medium speed about 3 minutes.
• Make sure that all ingredients are mixed well.
• Grease and flour 2 (9 inch) cake pans or one bunt pan.
• Divide batter evenly between pans and bake for approximately 1 hour (1 1/2 hours at 350 degrees (175 C.) for bunt pan), or until toothpick inserted in center comes out clean.
• Cool in pans for 10 minutes (15 minutes for bunt pan) then turn out the cakes and cool on a wire rack.
• While cake is cooling mix the following frosting:
• Mix all frosting ingredients except nuts, very well on medium speed until creamy.
• Nuts may be stirred in or sprinkled on.
• Frost cakes.

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